Whether around the Queen’s Park Savannah on any given evening, outside a fete or on a random busy street corner, corn soup has made its way into the top tier of street foods in Trinidad & Tobago. If made correctly, it could take you well over an hour to bubble the perfect pot of corn soup but this recipe demonstrates a quick and easy way to make a corn soup.
1 Medium Sized Onion (diced)
4 Cloves of Garlic (minced)
2 Tbsp of Ginger (minced)
3 Pimentos (minced)
2 Cups Carrots (cubed)
2 Cups Pumpkin (cubed)
2 Cups Potatoes (cubed)
1 Can Cream Style Corn
1 Can Whole Kernel Corn
4 Cups Boiling Water
1 Bundle of Shadon Beni (finely chopped)
1 Scorpion Pepper (optional)
Salt (to taste)
Jumping right into it with no time to waste we start off by sautéing our aromatics
Add 2 tablespoons of vegetable oil to a pot
When oil is hot add onion, garlic, ginger, pimento saute for 2 to 3 minutes
To the pot add diced pumpkin, carrots, potato and half of the shadon beni
Add one can of cream style corn and can tin of whole kernel corn
Season with salt to taste
Cover and allow to simmer on medium heat for 10 minutes
Add 4 cups of boiling water to the pot
Add scorpion pepper
Cover and allow to simmer for an additional 5 minutes
Taste for seasoning and add salt to taste
Add some fresh shadon beni for some vibrant herb action.
Serve hot and enjoy!
And that’s it, a wholesome corn soup in 30 minutes or less. Feel free to swap the potatoes with any provision of your choice.